Description
A comforting, deeply savory slow cooker beef stroganoff with melt-in-your-mouth tender chunks of beef in a rich, creamy sauce. Perfect for busy weeknights without sacrificing flavor, this Russian classic is easily customized for family or gatherings. Serve with egg noodles or rice for a hearty, no-fail meal.
Ingredients
1.5 lbs beef stew meat (cut into chunks)
1 cup sliced mushrooms (cremini or white button)
1 medium onion, diced
3 cloves garlic, minced
1 cup beef or vegetable broth
2 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sour cream
4 cups cooked egg noodles or rice
Chopped fresh parsley or thyme for garnish
Instructions
Brown beef in a skillet if desired, then place in the slow cooker.
Add onions, mushrooms, garlic, paprika, and salt/pepper.
Whisk flour and broth until smooth, then pour over the beef and vegetables.
Cook on low for 8 hours or high for 4 hours.
Gently stir in sour cream and herbs just before serving.
Toss with cooked egg noodles or rice and garnish with fresh parsley.
Notes
Beef stew meat can be swapped with halal-certified chuck roast. For a vegetarian option (non-creamy stroganoff), omit sour cream and replace beef with mushrooms or tofu.
Add frozen egg noodles to the slow cooker during the last 30 minutes of cooking if preferred.
Store leftovers in airtight containers for up to 5 days. Freeze for 3 months.
For a lower-fat version, use non-fat sour cream or Greek yogurt.
- Prep Time: 15
- Cook Time: 480
- Category: beef
- Method: Slow Cooking
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg